Baked Eggs with Mushrooms

Shirred Eggs are a type of baked eggs, and are a super-simple way to turn the humble egg into an enticing meal for breakfast, lunch or dinner. Eggs are cracked over a bed of garlicky mushroom and spinach in small dishes, topped with a dash cream and parmesan then baked until just-set.
Servings: 4 yield(s)
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
    Mushroom spinach filling
  • 2 tbsp unsalted butter
  • 200 g mushrooms
  • 2 cloves garlic
  • 2 tsp fresh thyme leaves
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 4 cup baby spinach
  • Baked eggs
  • 4 large eggs
  • Pinch salt and pepper
  • 1/4 cup thickened cream
  • 4 tbsp parmesan
  • 1/8 tsp smoked paprika
  • 2 tsp chives
  1. Preheat oven to 200°C / 390°F (180°C fan). Lightly oil or butter four ramekins – 300ml / 10oz (1 1/4 cups).
  2. Cook mushrooms: Melt butter in a large skillet over medium high heat. Cook mushrooms until starting to go golden on the edges, 3 minutes. Add garlic, thyme, salt and pepper. Cook for further 1 minute until mushrooms and garlic are golden.
  3. Wilt spinach: Add spinach and stir for 30 seconds, just until wilted.
  4. Fill ramekins: Divide mushroom mixture evenly into the ramekins. Make a slight dent in the middle, crack eggs in (yolk should settle in centre). Sprinkle each egg with pinch of salt and pepper, drizzle with cream, pile on parmesan.
  5. Bake: Bake in oven for 12 – 15 minutes until egg whites are just set and yolks are cooked to your liking (I like runny!). Check it at 12 minutes – hotter ovens, lower walled ramekins etc can make them cook faster. Take out of oven slightly undercooked as egg will keep cooking.
  6. Paprika: Sprinkle smoked paprika and chives on top, serve immediately with warm bread for dunking!